In the realm of Scalloped Potatoes, this recipe is the winner . . . at least in my book.
It’s a Family Favorite. We make these for almost every holiday dinner, and in between.
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When I was younger, we would devour these very quickly at the dinner table. If there were any left-overs, we would fight for them! I got smart though . . . I was clever. I tried to watch very closely as Mom put that small bowl into the fridge. My Mind was a GPS system for the exact placement and location of those potatoes. When no one was looking, I would sneak that little bowl to my bedroom. There wasn’t a problem, because I would usually eat them right a way. Once, I hid that small bowl under my bed for safe keeping . . . away from the hands of my brothers! I figured that those creamy potatoes would make a great after school snack. I still remember the day, I reached under my bed for that long awaited snack . . . popped the lid off and YIKES. Potatoes with Cream and cheese need refrigeration!
So . . . if you don’t have a fridge . . . Don’t make these! If you do, then make them immediately.
Sometimes, I brown Chicken breasts and nestle them in between the potatoes. Browned Pork Chops, and thick slices of ham is also very good. Then . . . you have a full meal, that’s simple, easy and delicious.
~
Today I’m using Red potatoes from last years harvest.
You just need to use good Ol` Idaho potatoes.
Peel 5 to 6 potatoes if you’re making a 9×13 inch pan.
I’m making a slightly smaller dish. The leftovers are really good.
This is one of my favorite kitchen tools. It’s a corn cob cutter!
I use it for all kinds of kitchen stuff.
It slices fingers also . . .
Don’t cut your fries too thick!
Think shoestring.
Season with salt, pepper and whatever else pleases you.
For a 9×13 pan, use 1 pint – 2 cups of Whipping Cream.
You could also use half and half if you like.
If you are making a 8×9 incher like myself, use 1 1/2 cups.
Now top the potatoes with at least 2 cups of grated cheese.
I’ve used Colby today, but I also like Sharp Cheddar.
A sprinkle of Parmesan is also good.
The Parsley just makes it look pretty!
Cover with foil, that you have sprayed with Pam or some type of Cooking spray.
That way, the cheese won’t stick to the foil.
Place pan in the middle of your oven.
Bake at 400 degrees for about 1 hour, or until potatoes are fork tender.
During the last 20 minutes or so, I lower the rack again, and let the bottom get nice and golden crispy.
YUM.
REMOVE THE FOIL BEFORE YOU EAT!
Don’t tell anyone where you hide the leftovers!
New post at Get Off Your Butt and WRITE.
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- 4 to 5 large potatoes cut into thin french fries or enough to fill a 9×13 glass baking dish
- 1 pint whipping cream- 2 cups
- salt and pepper over the potatoes and cream
- 2 tsp. parsley flakes
- 2 cups grated cheddar cheese
- Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ glass pan. (Arctic circle or McDonald’s fries type of thin!)
- Pour all of the cream over the top of the fries.
- Salt and pepper the potatoes very generously.
- Sprinkle at least 2 cups grated Cheddar Cheese over the top.
- Sprinkle Parsley flakes on top of the cheese.
- Spray a bit of cooking spray on the side of the foil that will face the cheese. This assures that the foil won’t stick to the cheese after it melts.
- Cover with foil, and poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven.
- Place your potatoes in the middle of the oven. Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender.
- During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy.
- Remove potatoes from the oven, remove the foil and eat!
by Get Off Your Butt and BAKE
Get Off Your Butt and BAKE - Hi Deona,
That’s fine…thanks for asking.
JonnaMay 11, 2013 – 3:58 pm
deona - This looks so good! would you mind if I posted this recipe to a recipe page I have on facebook. I would include your link to this page so people know it is your recipe and not mine. I will be trying this for sure. Looks great!!May 11, 2013 – 12:32 pm
Dora - I will totally be making these, with chicken, with ham. I can’t wait!!! Thank you very much!May 9, 2013 – 12:27 pm
Get Off Your Butt and BAKE - Hi Chris,
Thanks for sending me a sweet comment. You should email me your
perogies recipe!
JonnaMay 7, 2013 – 7:54 pm
Chris - This is the second time that I am making these potatoes since I found your recipe 3 days ago! They are awesome!!! My picky, hard to feed daughter, tells me they are her new favourite next to my home made perogies! Thanks sooo much!May 7, 2013 – 6:12 pm
Get Off Your Butt and BAKE - Hi Eileen,
You sure are! If your potatoes are cut a bit thicker, they will still work just fine, but take a bit longer to cook through. These seem to need a bit of salt, but you could
replace other seasonings in it’s place. Make sure that you cook on the lower rack of the oven the last 20 min. or so, to get that nice golden glaze on the bottom of the potatoes.
JonnaMay 6, 2013 – 7:18 am
Eileen - I just made this creamy cheesy potato and as we speak it is now in the oven. I did not see the shoestring size though. I cut the potatoes up the size of fries. I hope that would still work. I put bacon bits, thus not putting any salt because i figured bacon is salty already. Am i on the right track?May 6, 2013 – 2:35 am
Get Off Your Butt and BAKE - Hi T.,
Thanks so much! Sounds like a real time savor.
JonnaMay 5, 2013 – 9:13 pm
T. Hannibal Gray - Here’s a bit of a time saver to save you half of your baking time. After you cut the potatoes into scallops leave them in flat slices and omit cutting them into fries. Put the potatoes slices into a boiling pot of cold water and turn on the heat. When the water begins boiling reduce the heat to a simmer and Cook for 7 or 8 minutes more. Drain thoroughly and layer them in a baking dish. Then when you pour in the cream, pour in an equivalent amount of water and add three or four pats of butter. Bake uncovered for 30-35 minutes at 375 degrees. Check the potatoes the last ten minutes, if they begin to dry out too quickly, especially if you are at sea-level, add a little milk (1/4 cup) to finish baking the dish.
The last ten minutes of baking after you add an additional liquid as necessary, gently stir in your cheese and cover the dish with grated cheese topping. Allow it to melt and get a slight crust over the top. This dish is actually a kind of au gratin potatoes and you can also make it without the cheese as simple scalloped creamed potatoes. Adding about 3 drops of Tabasco Sauce (concentrated Cayenne) when you add the cream and water does not make it hot, but adds a bit of delicious flavor. This is a nice comfort food and many cultures make it basically the same way as slices, fries and chunks and baby whole potatoes.May 5, 2013 – 9:04 pm
Get Off Your Butt and BAKE - Thanks so much christie!
I’m sure many will be trying this.
JonnaApril 19, 2013 – 9:25 pm
Christie - I used bow-tie pasta. I cooked it almost all the way (just a few minutes short of it being done) before I put it into the baking dish because I didn’t think there was any way it would soften up in the oven alone like the potatoes do. I pretty much followed your directions, but I took it out of the oven after about 40 minutes. Next time I’ll probably try it at 350 or 375 degrees instead of 400, but other than that it was great! Like I said, my very picky kids loved it and my little one who I can never get to eat even asked for more! Whenever I make it with potatoes, I nestle pieces of cooked chicken in there too, I’ll be doing that as well next time I make it. Thanks for such an awesome recipe! I’ve been making this for years thanks to you!April 19, 2013 – 9:18 pm
Get Off Your Butt and BAKE - Hi Christie,
I’m so glad this worked. Tell us all….I’m thinking you used “un-cooked” pasta?
What type of pasta worked for you. I’ll be trying this myself!
Thanks for sharing.
JonnaApril 19, 2013 – 8:06 pm
Christie - Thanks for your response! I wasn’t expecting a response so soon, so I ended up trying it with pasta anyways (since my kids were begging for mac and cheese tonight!) It turned out really good! I’ve made it with potatoes several times before and I definitely like it more with potatoes, but pasta (with some broccoli snuck in) was a winner with the kids so I’ll definitely be making it again like that!April 19, 2013 – 7:25 pm
Get Off Your Butt and BAKE - Hi Christie,
I just don’t think that you should substitute pasta in this dish.
Pasta wouldn’t take near as long to cook. While the potatoes cook in this dish,
the cream cooks down and gets thicker creating a yummy sauce. The potatoes on the edges
and the bottom get crispy and golden.
There are several other pasta dishes with yummy sauces on the blog, so pull up a chair and browse!
Hope this helps,
JonnaApril 19, 2013 – 5:40 pm
Christie - Do you think pasta would work instead of potatoes?April 19, 2013 – 2:31 pm
Dovemama - Tried these and they were delicious! The entire family ate them up and it was enough for dinner two nights. They even reheated in the oven well. Will be making these again. The only change I made was to use a combo of sharp cheddar and white sharp cheddar cheese. Yum!!!April 13, 2013 – 11:17 am
Catering Melbourne - Ohhhh Wowwww, this looks great! I am going to try it,March 28, 2013 – 6:26 pm
Susanna - I just made this dish and it was great! I saw a comment from someone earlier wondering about using frozen french fries-well i used them bc i didnt have any raw ones on hand and they worked great! Deff easier than cutting up raw potatoes and it worked just fine! I used regular frozen straight fries (not shoe string- i think they would be too thin since they’re pre cooked) and i cooked them for the entire hour! Great recipe!March 17, 2013 – 4:29 pm
Robin - This is very similar to my sister-in-law’s recipe. We always request it for all of our holiday gatherings. She uses frozen hashbrowns instead of making raw fries. Although she only uses heavy whipping cream and adds a little Lawry’s seasoning salt on top. They are so good! She is well known for these potatoes. I just thought I’d add a variation to your recipe. It’s a real time saver to just throw in the frozen hashbrowns and add cream. I’ve also added diced ham to make it like scalloped potatoes and ham. Heavenly!March 16, 2013 – 9:08 pm
Camille - These were SO yummy! My husband & brother talked about them all through dinner! I added real bacon pieces also!March 15, 2013 – 9:38 pm
amy - LOVED this dish. Also love how versatile it is. Tonight I made it with cut up chicken breast i sauted in chopped onions for a few minutes and put the mixture in with the potatoes. I also covered with bacon bits. After applying salt and pepper i also applied McCormick’s Perfect Pinch roasted garlic and bell pepper seasoning.
Thank you so much for posting this recipe!March 12, 2013 – 9:34 pm
Get Off Your Butt and BAKE - Hi Jennifer,
Oh Kielbasa Sausage sounds like the perfect addition!
I’ve used browned Chicken breasts and Pork chops many times, but this is something I need to try.
Thanks for leaving such a sweet comment.
JonnaMarch 12, 2013 – 9:53 am
Jennifer - I have made this several times, and it will most likely elevate my cholesterol quickly… It is so delish though that its worth it. Tonight I thought, how can I make it into an entire meal? I remembered I had some Kielbasa sausage… I just threw that in for a one dish meal. It’s in the oven now, I can’t imagine it being anything but fabulous!March 11, 2013 – 5:53 pm
Tina - We absolutly love these potatoes. The first time we tried them I made them exactly like yours. Then the next time I added real bacon bits on top of the potatoes before the cheese, made them even better. Give that a try if you like bacon.March 5, 2013 – 4:26 pm
Peter - Wow! This looks great. I am fascinated to have a recipe without cream of chicken soup. You had me at that heavy creamy stuff. It is fantastiv!February 26, 2013 – 1:04 am
Jacci G - OMG – I have had these when I was in Sweden in 2006 but there was an addititon to it I didn’t think I would like. My friend smashed up a can of anchovies – OMG OMG OMG OMG OMG!! I had 3 servings – Please don’t hesitate to try this – I never liked anchovies but this changed me.February 23, 2013 – 7:59 pm
elyse - A sprinkle of crispy bacon…perfect!February 19, 2013 – 5:11 am
Get Off Your Butt and BAKE - Really!February 16, 2013 – 12:00 pm
Lily - Don’t forget to have a leafy green veg with this to make it nutritionally perfect!!!!February 16, 2013 – 11:01 am
Linda - You weren’t kidding, these were delicious! My son and I loved them.February 13, 2013 – 9:50 am
vickie - Hi,
I do the same thing without cheese, but with onions and sliced carrots. My family loves it and they get an orange veggie too!February 11, 2013 – 6:55 am
Mari Donohue - I like what I see on your blog and am excited to follow you by email. My favorite recipe we had for the Super Bowl was Deviled Eggs from South Your Mouth. (They are always my favorite.)
Yummy!February 3, 2013 – 9:21 pm
Get Off Your Butt and BAKE! - Hi Tanya,
Unfortunately, raw potatoes do not freeze well….they get mushy and discolor.
You can however, try this:
Make ready-to-cook frozen French fries:
Peel and cut the potatoes you want to freeze into “french fry lengths.”
Boil cut potatoes in salted water until partially cooked.
Drain and place in a single layer on a sprayed sheet pan.
Freeze until solid; transfer to freezer bags or containers and put in freezer. That way, all you have to do, if pour the cream over the potatoes and sprinkle cheese over the top.
You can use this same method for making french fries:
To cook the frozen French fries: toss frozen potatoes with 2 tbsp. of oil, place them in a single layer on a sheet pan and bake at 425 degrees until nicely browned (about 15 to 20 minutes). Turn occasionally. Salt and serve.
I don’t do this often, but I know that if you partially cook the potatoes it will work. Just don’t toss them in the freezer “RAW”
JonnaJanuary 31, 2013 – 10:44 am
Tanya - I was wondering if you can put all of the ingredients in a foil pan and freeze it. If so, how much longer would you have to bake it in order for the potatoes to cook through? I love this recipe and have had it many times, but I also like to make a surplus of menu items and stick them in the freezer for easy go-to dinners.January 31, 2013 – 4:24 am
Get Off Your Butt and BAKE! - Hi Julie,
You probably could, but it would be more like scalloped potatoes. Not as rich and creamy.
Substitute Half & Half instead.
JonnaJanuary 21, 2013 – 6:52 pm
Julie - Hey there! This looks so yummy. I wonder if i could make this with milk? What does everyone think?January 21, 2013 – 7:07 am
Get Off Your Butt and BAKE! - Hi Monet,
I’ve never done this in a crockpot before. I think that you would lose some of golden brown potatoes
that you get from baking it in the oven.
Let me know if you try it!
JonnaJanuary 16, 2013 – 4:21 pm
Della - Plan to make this but will add sliced onions!January 12, 2013 – 11:32 pm
Monet Asay - could you make this in a crockpot? If so, how long and what setting? I would be doubeling the recipe…January 12, 2013 – 9:06 pm
Laura - Loved this!!! I made it for Christmas dinner and there was nothing left!!!!!January 10, 2013 – 8:42 pm
Get Off Your Butt and BAKE! - Hi Mary Ellen,
Artic Circle is a fast food franchise around these parts. I’m sorry….
sometimes I forget that other parts of the world are also reading this blog.
Just cut the fries thin….I think they are better that way.
JonnaJanuary 10, 2013 – 5:33 pm
Mary Ellen - I made these for lunch today. I decided to cube the potatoes, and since I only had one cup of heavy cream, I used sour cream for the other cup. Absolutely delicious! Thank you for posting such a great recipe (even if I did change it up a bit).
January 10, 2013 – 11:47 am
Mary Ellen - What does “Arctic Circle type of thin” mean? I’ll be making these today – they look delicious!January 10, 2013 – 9:03 am
Setjay - Sooo i made this tonight because it sounded and looked delicious… I thought : hummm yummy creamy cheesy american food !!!
January 6, 2013 – 1:44 pm
But i had a doubt when it came from the oven, and then i tasted it. I knew that casserole : it is called “gratin dauphinois”.
And i am so ashamed not to have recognized it before, because this dish was born in the town i always lived : Lyon, France…
My excuses are : we slice the potatoes instead of cutting them like fries + we add milk in it + i have 3 babies and i’m very tired lol
So i ate french tonight. Again
Get Off Your Butt and BAKE! - Hi Brie,
Gee …I’ve never tried this with Cream cheese.
I just don’t think the results would look or taste the same!
JonnaDecember 18, 2012 – 8:57 pm
Brie - Would it work using cream cheese as a substitute for the whipping cream and other cheese? I’ve read that cream cheese is considered a “good fat” and is lower in calories. (Although, the recipe sounds DELISH the way you make it.) My tastebuds say :Oh yeah!” But my hiney says, “Oh no you don’t!”December 17, 2012 – 8:50 pm
jamie - If u put chicken in it ..would u put it on the bottom raw ..or would u bake chicken first and cut it up?? or put it whole.baked on the top
*** Hi Jamie,
Brown the Chicken on both sides, then just layer it in between the potatoes….pour the cream over all, cheese, parsley, salt & pepper…cover and bake
JonnaDecember 15, 2012 – 6:59 am
Get Off Your Butt and BAKE! - Hi Jessica,
Look on my sidebar at my Favorite things, or even in the menu bar of my favorite products.
You will find it there. I love it!
JonnaDecember 11, 2012 – 3:13 pm
jessica - hi!
I am just wondering what your handy kitchen gadget is called that you used to slice the potatoes…
thanks!!!December 9, 2012 – 8:18 pm
Stargazer - This is how I make scalloped potatoes. Just slice (I keep the peel on) into a 9 x 13 pan and fill with 1 qt. half & half. Cover tightly with foil and cook approx. one hour. Open foil and sprinkle on cheese. Place back in oven until cheese melts, about 5 minutes.December 9, 2012 – 2:16 pm
Sue - Found this recipe the other day and had to try them. Made them last night and my hubby said “This a KEEPER” Very good and so easy to make.
Thank you for sharing
SueDecember 6, 2012 – 6:49 pm
VinPro Elegance - Yummy!!gonna try.December 6, 2012 – 10:12 am
Jenny - I made this tonight and my husband loooooved it! I will be making this from now on during family parties. Thank you sooo much!
One question, do you heat leftovers in the microwave or just pop it back in the oven for a few minutes?December 5, 2012 – 12:30 am
Sandra Beals - I have a old corn slicer just like that, I was Grandma’s who was born in our house in 1898,and sharp is really sharp, I have cut my self on it twice so for me I’m much better off doing the slicing by hand. But the recipe sounds like a keeper and I will try it..Keep up the good page and recipes..
Hi Sandra,
I’ve also cut myself many many times!!!
JonnaDecember 3, 2012 – 5:00 pm
Jenna - Ok, going on the holiday to do list! Can’t wait to try this!
JennaNovember 29, 2012 – 7:44 am
Get Off Your Butt and BAKE! - Hi Jessica,
Go here: http://astore.amazon.com/goybab-20?_encoding=UTF8&node=12
It’s inexpensive, and you can use it for soooo many things!
JonnaNovember 25, 2012 – 3:59 pm
Jessica - What is that fun little tool you used to cut the potatoes into fries?November 24, 2012 – 4:13 pm
Get Off Your Butt and BAKE! - Hi Nicole,
I’ve never tried milk….I don’t think it would give you the same creamy dish!
JonnaNovember 21, 2012 – 10:02 am
Nicole - Can you use milk instead of cream?November 19, 2012 – 3:05 pm
Jackie - I tried it today and it came out super! Hubby loved it. Next time will add bits of bacon
November 16, 2012 – 2:04 pm
Cakeisagoodthing - Found these on Pinterest. Made them last night and they were great… But I think the leftovers tasted even better today! Will definitely make again!November 12, 2012 – 5:36 pm
Get Off Your Butt and BAKE! - Yup…..lots of salt & pepper and parsley!
JonnaNovember 11, 2012 – 6:07 pm
Jessica - I made these tonight and they were absolutely amazing! The entire dish was gone. I put a layer of chicken on the bottom and then the potatoes on top. Even my picky eater cleaned his dish! This will be moved to our family favs list! ThanksNovember 11, 2012 – 6:04 pm
Casie - These were delicious, but make sure you use lots of seasoning. My were a little bland so I had to add salt and pepper at the end also. So creamy and good though!November 11, 2012 – 8:55 am
Kristina - I made these the other night and oh man-they are amazing! My husband even took a plate to work with him for breakfast the next morning. I didn’t use the parsley (didn’t have any) and instead of pepper I used garlic salt (can’t eat pepper). I’m making them again tonight, per the request of my family:) thank you!November 10, 2012 – 11:56 am
Get Off Your Butt and BAKE! - Hi Fay,
I really don’t think that they would work very well. Frozen potatoes are usually partially cooked. I think the potatoes would be done much quicker than a raw potato, and then the cream would not have a chance to do its magic. I really say though….I’ve never used frozen potatoes in this dish.
JonnaNovember 9, 2012 – 5:44 pm
Fay - Hi was wondering if I can use shostring frozen potatoes in stead of fresh!? If so do I make it from frozen of let the potatoes thaw? Thx u FayNovember 9, 2012 – 1:46 pm
Get Off Your Butt and BAKE! - Hi Christina,
You could use a shallow cookie sheet to cover the top of your baking dish.
The foil helps keep the moisture of the cream from drying out….while your potatoes are trying to soften.
Remove the cover towards the end of baking time, and move the dish to the bottom of your oven.
We like the bottom really crispy brown, and the top moist and cheesy!
JonnaNovember 6, 2012 – 9:56 am
christina - Was wondering what happens if you don’t have foil????November 6, 2012 – 8:35 am
Amanda Jackson - I made this tonight as a side! And there isn’t a drop left in the pan! My family and I loved it! I used a white cheese but it still turned out just perfect! And I took the foil off the last 5 minutes to crisp up the top a bit! Thanks for this recipe.November 5, 2012 – 7:00 pm
Judy - I have tried this recipe with frozen hashbrown potatoes and it is very good and quicker.November 3, 2012 – 6:34 am
Sandy - I found these on Pinterest and they are truly awesome! My favorite potato dish, and they are easy too! Thanks for this great recipe!October 31, 2012 – 4:28 pm
Get Off Your Butt and BAKE! - Thank you rhiannon!October 26, 2012 – 2:29 pm
Rhiannon - I made these tonight and they were absolutely amazing! I put pork chops cut into small pieces. This will be a favorite!October 25, 2012 – 9:11 pm
Get Off Your Butt and BAKE! - Hi Jo,
I haven’t tried yogurt with these potatoes. You could always use half and half instead of cream. Buy reduced fat cheese if you like.
Tell your husband you will run it off! Do you watch him as well?
Just wondering . . .
JonnaOctober 11, 2012 – 3:48 pm
Jo Mac - These sound wonderful. At the risk of making some people cringe, has anyone tried substitutung greek yogurt for the cream? We’re always dieting and trying to eat healthy and that’s ths only way I could get away with it. Husband watches me like a hawk!October 11, 2012 – 11:56 am
Kathy - I have been eyeing these potatoes for quite a while and finally made them last night. They were incredibly delicious! Soooooo creamy & yummy. Thanks for posting this recipe.
October 9, 2012 – 4:39 am
Brie - I try to avoid processed foods and I love that this recipe doesn’t use frozen hashbrowns, canned soup or ranch dressing mix. Thank you!October 3, 2012 – 5:49 pm
Get Off Your Butt and BAKE! - Hi Ki,
Gee…never tried that, but it might be yummy! Let us all know.
JonnaOctober 2, 2012 – 8:52 am
ki - These look good! I was wondering do you think these would be good with chilli on top?October 2, 2012 – 5:56 am
LinzerTart - Wow these look amazing. It’s like mac and cheese meets french fries….I think I just died a little…
~ LinzerTartSeptember 22, 2012 – 7:07 am
Get Off Your Butt and BAKE! - Hi chelle,
Cook the potatoes until they are fork tender. I like to lower the potatoes to the lowest rack for the last 30 min. or
so, so that they get crispy on the bottom. I would brown your chops, and lay them in the potato and cream and cook them all together!
JonnaSeptember 16, 2012 – 9:03 pm
Chelle - This recipe looks amazing! I was wondering though, I’m cooking some pork chops at the same time at 350, how long would you say I should cook these at this temp instead of 400?
Also, should I try and put it towards the middle rack, or would it be better to be on the top rack or bottom?
Thanks!September 16, 2012 – 8:54 pm
Kristin - Ok, after reading your story, which was hilarious, I HAD to try these potatoes. Oh… my! YUM! Perfect recipe, they were delicious. Yes I have leftovers and I’m glad I don’t have to hide them under my bed.
September 3, 2012 – 7:46 pm
Jonna - Hi Julie,
You can add onions if you like. I have also made this the day before. I undercook it slightly. When cool refrigerate the potatoes. The next day, heat the oven to 250 and heat until nice hot & bubbly.
JonnaAugust 24, 2012 – 4:17 pm
julie - have you ever made this ahead and also have you ever added onions. thanksAugust 24, 2012 – 12:10 pm
Jonna - Thank You Eva!
JonnaAugust 11, 2012 – 11:40 am
Eva - This is the best new recipe I’ve found in a long time. My husband loves these and every time I make them I’m amazed again at how good they are. The other day I didn’t have whipping cream, so I used evaporated milk with some melted butter. It wasn’t as good as the original recipe, but they were still good. Thank you.August 11, 2012 – 11:35 am
Jonna - Thanks Deanna!
I love you too.
JonnaJuly 21, 2012 – 4:57 pm
Deanna - This blog is awesome! I have this recipe in my oven right now and I can’t wait to try it!
July 21, 2012 – 4:16 pm
Jonna - Hi Taty,
You probably could use a microwave, but it won’t make the bottom of the potatoes golden & crispy brown.
That’s what makes it so delicious!
JonnaJune 4, 2012 – 7:48 pm
Taty - I want to make this, but I don’t have an oven, is it possible to make it on a microwave?June 3, 2012 – 7:09 pm
Debra - Simplicity at its best!! I made just two servings of this using ramekins and two potatoes. Used the julienne blade of my mandolin to cut the potatoes, guessed on the half & half (but did add some dry mustard to it) and used plenty of good cheese. This would be good also with a few chopped shallots or leeks added in. Could be dressed up even more but the original is great
Would make an excellent sub for fries or baked potato to go with that steak.April 13, 2012 – 6:05 pm
BoyetB - Looks great and yummy. Have to try this!April 8, 2012 – 10:08 pm
Shirley - I am surely gonna try this oneApril 8, 2012 – 5:47 pm
Anne Kapinus - I made these today and may I just say that these were the best and easiest potatoes EVER! Thank you for this recipe – I’ll never again make the laborious, time-consuming potatoes from my past!April 8, 2012 – 3:41 pm
Sylvia - Thanks … now my all time favoriteMarch 30, 2012 – 9:47 am
Romina | Pollo al Horno - Looks soooo good.March 28, 2012 – 7:00 am
Lisa - Works great with bagged shredded thawed hashbrowns as well!!! I have cooked them that way 3x, no fail! Much less work. (:March 19, 2012 – 12:48 pm
Lesa - I just found one of your recipes on Pinterest . And all I can say is…. Oh my what a wonderful and great find too ! I will definitely be following you here and on Pinterest . And Very Closely I might add…. I love looking and trying new things. I have everything, so I will most definitey be making this tomorrow. So thanks for this new recipe ! ! !March 18, 2012 – 11:32 pm
Jessica Cooke - Omg that looks so good!Im drolling right now!March 2, 2012 – 12:17 pm
annie - Can’t wait to try these. I think I will have to try adding Bacon. Just when I thought I had hit the end of the Internet I am introduced to Pinterest and foodgawker. Pinterest led me to you and I am so happy! Ahhhhh food!February 28, 2012 – 6:24 am
DineIn Chennai - Yummiest potato chips. Nice!February 24, 2012 – 11:27 pm
Laura @ WyldeThyme - these look amazing! what a great idea to cut them into fry shapes! definitely will put on my ‘to do’ list!February 22, 2012 – 7:19 pm
Amber McSherry - Just made this tonight for my family… AMAZING!!!! So glad I found this recipe!February 21, 2012 – 3:59 pm
Auria - Holy cow – this is the perfect one-pan solution to my constant “what am I going to make for dinner tonight” quandary. My preschooler is going to LOVE this. Thank you!February 15, 2012 – 7:04 pm
Yummy Recipes - You bought me at “cheesy”
) Amazing recipe!February 14, 2012 – 2:24 pm
julie @ the semi-reformed nerd - Holy geez. Yes, please, and most definitely thank you. YUM!February 8, 2012 – 5:38 pm
Felice "Swanky Girl" Sloan - A potato dish with swagga…GOTTA LOVE IT!!!February 8, 2012 – 11:23 am
PopinCookin - The recipe is so simple and it looks amazing!February 5, 2012 – 3:01 am
Beverly - At first I wondered, just cheese and cream? Because we all know what happens when you just melt cheese…it turns into an oily mess. But I thought maybe with the cream it would mix somehow. Well I’m 50 minutes in and just pulled the top off. Yep….looks like an oily mess to me. Not really like your picture at all. How did your cheese not get oily without the use of a white sauce?February 1, 2012 – 4:12 pm
Jonna - Hi Amanda,
I worry that frozen hash browns wouldn’t need to bake long enough to thicken the cream sufficiently.
If you can find the french fry shape, that are not partially baked, those might work.
I’ve never used anything but real potatoes. If you try it, let us all know how it works for you.
The only recipes I’ve seen that use frozen hash browns are called “Funeral Potatoes” around here. The recipes uses
Cream of Chicken soup, instead of cream.
Good luck,
JonnaJanuary 30, 2012 – 5:16 pm
Alisha - OMG!! That looks soooo very yummy!! I can not wait to make this, like right this minute!January 30, 2012 – 4:38 pm
Amanda - I know it wont be the same, but could frozen shredded hasbrowns be used instead of the fresh potato?January 30, 2012 – 12:26 pm
Lisa - I didn’t have heavy cream, so instead I mixed together 1 cup milk with 1 cup sour cream. Yummy!!January 29, 2012 – 6:48 am
Sarah - I just made hash browns for the first time tonight – wish I would have seen this instead! YUMMY! Come share them at my Friday link party {going on now}: http://www.dwellonjoy.com/2012/01/dwell-on-fridays-two.htmlJanuary 28, 2012 – 6:23 pm
Kate - These look delicious!January 24, 2012 – 7:24 am
Julie - Looks soooo good.January 20, 2012 – 7:04 pm
Jonna - Thanks for you kindness. I’m learning manual….slowly!
JonnaJanuary 19, 2012 – 9:58 am
saffron - Oh my god! First of all i love cheese besides everything. Moreover, i have found these stunning images which make my mouth watering. Love all your recipes and best part is your photographs are really really stunning.
January 18, 2012 – 11:19 pm
MarieAnn Tisdell - I made these last sunday just to try & share w/a few coworkers.
Absolutely delicious,was my response,my husbands relatives & coworkers.Today I’m making them for the football game with wings and spring salad.The little bit of left overs that I intentionally saved was excellent for lunch the next day!! Thanks so much…so simple..yet so tasteful!January 14, 2012 – 2:25 pm
Melissa | Cajun Sugar Pie - Wow! Those potatoes look amazing!January 5, 2012 – 6:51 am
Johanna - Great recipe! Makes my kitchen smell fantastic, plus it tastes amazing!January 3, 2012 – 6:18 pm
Tim - This is my first visit to your website. This looks so amazing. I’m going to forward this recipe to my wife. I love potatoes and the cheesier the better I say!January 2, 2012 – 3:39 pm
Kathy - Deelish! Made them for Xmas breakfast & it’s officially a new tradition! Perfect compliment to eggs & sausage. I removed foil @ broiled them for a couple of min at end of bake time & it added a nice lightly browned yummy top! Thx for helpful pix!December 27, 2011 – 11:32 am
Jonna - Thank you Jen!December 25, 2011 – 6:23 pm
Jen Allen - I had to jump on here and tell you…I just served this for Christmas dinner. I’m now the family favorite. THANK YOU for sharing this delicious recipe!!!December 25, 2011 – 4:33 pm
Jessica - Hi! I can’t wait tot ry these for Christmas this year!! I’m wondering if you’ve ever made them in advance? How far in advance? I’d love to make them a day ahead of time, but I’m thinking maybe that morning? Any advice? Thanks!!December 18, 2011 – 11:54 am
Chris - I love potatoes au gratin but this is one of the most tempting versions I’ve ever seen.December 16, 2011 – 9:05 pm
Kelly - What a delicious casserole recipe, love this!
December 13, 2011 – 8:09 am
Erin @ Texanerin Baking - I started using Stumbleupon yesterday and found these potatoes and made them today. My goodness. I ate almost all of them (at least I only made half of it) by myself. There were very few leftovers but I’ve already eaten most of those.
Obviously they’re amazing. Thanks for the recipe! I think I’ll add some onion next time.December 10, 2011 – 1:51 pm
JP - NUTZ! I never should have looked at this on an empty stomach! I have the potatoes, just need to go out and get the whipping cream (right after I post this comment). Thank you!December 8, 2011 – 8:50 am
texas food and travel - those look greatDecember 6, 2011 – 2:35 pm
Cachaca - Thanks.December 3, 2011 – 8:29 pm
Yuriy - m-m-m-am-am greate view & taste
top2you.com
November 21, 2011 – 8:58 am
Liz @ Southern Charm - Oh wow! This dish looks amazing, warm and comforting! I must try it
November 15, 2011 – 8:49 am
Katy - I love potatoes and these look soooooo good.November 14, 2011 – 7:17 pm
Hanum - The color is so beautiful, but I may will make it with sweet potato. Thanks for giving me this idea.November 13, 2011 – 7:25 pm
Rikki - Made this last night and it was so good. I didn’t have parsley so I used rosemary. I am going to finish the leftovers right now.November 13, 2011 – 9:57 am
Catering Melbourne - Well what good to say about this page as everything here are the best? The images, the layout and the text, a perfect blend to provide the user in a meaningful way the information he was looking for asNovember 12, 2011 – 12:52 am
Jan - I see you know what things in this world are good.
looks very yummy.November 4, 2011 – 1:16 am
Food Lover - mmmmmm yummy, this dish looks really delicious can’t wait to try it
November 3, 2011 – 3:43 pm
Aaria - OMG they are looking yummy…. Mouth wataring. I just love potatoes and cheese. thanks for sharing.
October 24, 2011 – 9:08 am
Jonna - Thanks Matti,
Try layering browned chicken breasts or browned Pork chops in amongst the potatoes, before putting the cream and grated cheese over the top.
It’s a full meal …..and delicious!
JonnaOctober 13, 2011 – 8:17 am
Park City Lodging - This recipe looks so delicious! My mouth is just watering over here…I will try the recipe as you have stated above but I am also anxious to give some of the other ideas that your users have as well!
Thanks,
MattiOctober 13, 2011 – 7:44 am
Erin @ Dinners, Dishes and Desserts - When I first looked at this picture, I thought it was a cheesy pasta dish! This sounds absolutely sinful – all that cheesey goodness! Amazing!October 10, 2011 – 6:22 am
Jessica - THESE. ARE. AMAZING.
I made these with some pork chops last night for my mom and me, and we are in LOVE. just ate some for lunch, too. Thank you for sharing this recipie!October 9, 2011 – 11:01 am
Shelly B. - I made these last night and they were the best potatoes I’d ever eaten! This recipe will be a family favorite forever now! Thank you!!!October 6, 2011 – 1:01 pm
New Orleans home chef - Yummy! Can’t wait to try this recipe.October 4, 2011 – 9:29 pm
Recipes - Now this has to be one of the best recipes I have seen using potatoes…September 28, 2011 – 10:37 pm
Lynne - Nice variation on scalloped/au gratin – I like the idea of cutting into fries instead of slices. Plenty of surface to coat with creamy, cheesy goodness!September 21, 2011 – 4:18 pm
T - I can’t wait to make these for my family! They look absolutely devine! Not very healthy… but amazing none the less.
Here’s a recipe for some great healthy cookies! No butter, no guilt! http://vancitybookgirl.blogspot.com/2011/07/delicious-healthy-cookies.htmlSeptember 14, 2011 – 9:39 pm
Menu Plan Monday – September 12 | Welcome To Parenthood - [...] – BBQ Meatballs, creamy cheesy potatoes, [...]September 12, 2011 – 6:08 am
Polly Anna - Seriously, I knew there was no way that something this simple could be as good as it looks…I was so wrong. Amazing!September 7, 2011 – 7:47 pm
laura malo - i was blown away by the awesome looking pictures and the simplity of this recipe … but unfortunately pictures can be deceiving … i just made this … followed the recipe to a tee … not creamy .. very lumpy … and lacking in something … maybe some onion, garlic and basil … very disappontedSeptember 5, 2011 – 4:33 pm
Voula - To add some depth to the flavor (although, lets face it, you can’t go wrong with cheese and cream!) heat up some white wine and saute some chopped red onions in it (just until they are soft). Pour the wine/onion mixture over the fries until well coated. Then add the cheese. It’s an addictive combination.August 28, 2011 – 5:07 am
Heather S - I am making these again today, except today I used my Feemster Vegetable Cutter, I found a brand new vintage one on Ebay. You are right it is awesome! These are even better warmed up the next day. My family loves themAugust 25, 2011 – 3:46 pm
Amber - That looks soooo yummy. I am going to have to try this and some of your other recipes
August 22, 2011 – 7:40 am
Kim - You’re killing me with this recipe. I’ve made it so many times since you first posted it. Brutal. Glorious. (It’s baking right now. It’s a zillion degrees outside and it’s a zillion degrees +400 degrees in my kitchen right now. And I DO NOT CARE!
August 21, 2011 – 3:22 pm
Heather S - I made these for dinner today after seeing the recipe on pinterest this morning. They were DELICIOUS, I can’t wait to see how they are as leftovers tomorrow. I think next time I may try to add some bacon bits in.August 15, 2011 – 3:49 pm
Cindy - I am making these for the second time. The leftovers are so much better than leftover funeral potatoes. Yum! Thanks for sharing the recipe. They go great with my BBQ meatballs and the leftovers are actually getting eaten.August 3, 2011 – 5:27 pm
Hip chic tot - That looks yummy, Too bad my kids hate CHEESE!!! AagggJuly 28, 2011 – 7:07 am
Mellisa @funsavingmoney - These look amazing! Thanks so much for sharing the recipe! I gave you Thumbs up on StumbledJuly 20, 2011 – 8:47 am
Lindsey @ Why Just Eat - That first picture is so amazing I literally want to lick my computer screen. I’ve never actually wanted to do that before!!July 11, 2011 – 9:11 pm
sonz - i have a very similar recipe but its done with onion soup
i mix the onion soup sachet (not liquid) in with the cream.. then i pour it on top. its delicious without the cheese but cheese will go well with it too. give it a try its delicious! french onion soup sachet is better if you have that.June 30, 2011 – 4:50 am
B - Just made this. yummy! how long can they stay in the fridge before they go off?June 22, 2011 – 9:20 am
שף בבית - this is a wonderful idea to make with potatoes. the photography is very good too.June 2, 2011 – 3:54 am
hannoda - yum yum yum
this is amazing
I’d really like to have a bite =>May 22, 2011 – 5:18 am
Jalal Hameed Bhatti - Wow!! How yummy and yet so simple. I will definitely try.
I have also shared the recipe on my blog Hobby ShobbysMay 20, 2011 – 10:14 am
Natalie - Heavens!May 5, 2011 – 4:57 pm
Jonna - Hi Cheryl,
My mother in law gave me this corn cutter years ago. The only place I’ve ever seen them is online.
Try amazon or E bay. I use it for everything!
JonnaApril 27, 2011 – 5:46 pm
Jonna - Hi Cheryl,
I’m trying to fix this plugin….it’s giving me trouble. For now, just copy and paste it to word.April 27, 2011 – 5:44 pm
Cheryl Lohr - I can’t seem to be able to print this recipe out?
CherylApril 27, 2011 – 4:22 pm
cheryl dilbone - where did you get that corn cutter???April 27, 2011 – 4:19 pm
Sheryl - So easy, and looks so delicious! I’ll definitely be making this. Won’t be using a corn cob slicer though, I love my mandolin!April 27, 2011 – 3:07 pm
fajas colombianas - Now this is something new, fries and cheese. I suggest to put some deep fried fries on top to give it a crisp flavorApril 25, 2011 – 9:42 am
Yvonne @ TriedandTasty.com - So Jonna, I knew friend that I could count on you. I’ve been tasked to take a side dish to our Easter dinner on Sunday. I volunteered to bring some sort of potato. Wasn’t sure exactly what I wanted to do, I’m little burnt out on the scalloped potatoes I’ve been making. So I decided to peruse – as I usually do when looking for a good recipe. I checked out the Pioneer Woman. Didn’t see anything. Then headed to Picky Palate, still nothing. Came over here (which is where I should have started) and found THESE!!! I will be making them FOR SURE on Sunday… I will definitely let you know how they turn out. I’m sure they will be fabulous, everything I make of yours is divine. Thank you for being there for me when I needed you
April 22, 2011 – 10:24 pm
Finn - This is in fact a very Nordic thing, very much like Ola said. In Finland we make loads of different variations of this dish by adding an extra ingredient in the mix. The most common ones probably are anchoves, cold smoked salmon, smoked ham, chicken or just other veggies to make a vegetarian one. My personal favorite is the one with cold smoked salmon, it’s incredibly good! And if you boost it up with a hint of goat cheese, you’re in heaven
March 18, 2011 – 4:48 am
Amanda - Wow total yum factor, bookmarked!!March 8, 2011 – 9:44 am
Lucy @ Lucyeats - Wow that looks so delicious -so simple too. I can’t wait to pull them out next dinner time!February 26, 2011 – 2:39 am
Silvertongue62 - Am I the only person here hungry at the moment?February 20, 2011 – 3:40 pm
Michelle - This does look good. I made a version using a pkg of cream cheese and 2 cups of ranch dressing, some chives, salt and pepper. Yummy!February 14, 2011 – 9:19 am
zen zazen - Your corn cob cutter is actually a Feemster’s Famous Vegetable Slicer.
After some looking, I found them on eBay…several available.
This recipe looks DIVINE! Thanks for sharing it! I’m definitely going to try it right away, with the browned chicken breasts!January 23, 2011 – 1:01 am
ola torin - lovely! i just wanted to give you a tip; in Sweden we make almost the same thing. Skip the cheese and nestle in ansjovis instead. We call it “Jansons Frestelse” ( jansons temptation) it is a must for Christmas, but tates just as good all year around. best result with Swedish ansjovis, bot regular also works.
have a nice dinner!!
OlaJanuary 16, 2011 – 1:43 pm
Amanda Dittlinger - Looks great! Missing BACON! I might have to make this with boring old cauliflower though since I’m on a low carb diet. But I can eat as much cheese and cream as I want! YUMMY.January 16, 2011 – 8:07 am
Leslie - Wow! This looks fantastic. I’m thrilled to have a recipe without cream of chicken soup too. You had me at that heavy cream. can you make this ahead of time? Like say in the morning and keep in fridge until dinner?
Your blog is a great discovery. Can’t wait to try more.January 6, 2011 – 11:32 am
Chelsea - WOW! These sound so good… I’m trying to eat healthier, but I don’t know if I can resist…January 4, 2011 – 11:58 pm
Cajun Chef Ryan - Now this is some creamy, cheesy, potato goodness!
Bon appetit!
CCR
=:~)November 11, 2010 – 6:05 am
Kathy Burress - I have made these potatoes for two dinner parties in the last week! They are awesome! Love every recipe I have ever tried from this blog. thanks for sharing them!
KathyApril 25, 2010 – 7:07 pm
ingrid - Oh my goodness that looks amazing! You know normally I’m all about the dessert but not today! It’s all about those potatoes, which by the way will be on my table tonight!
Thanks for the recipe, Jonna!
~ingridApril 24, 2010 – 10:53 am
rachelle - finally, my kids will clean their whole plates.
thanks,
RApril 20, 2010 – 6:37 am
Mimi - Easy and delicious.
MimiApril 19, 2010 – 5:52 pm
Patty Ann - Ohhhh Wowwww, this looks great! I am going to try it, probably with half and half, but it looks amazing!April 19, 2010 – 3:10 pm
Brandi - I have a fridge…I just need cream! MMMMM-these are so good. I just wish mine tasted as wonderful as yours ALWAYS do! I just don’t have the extra love or something in mine. AND, I WILL try and remove the tin foil before eating…your funny! They are that good though that you just might forget and devour it all!!!April 19, 2010 – 1:05 pm
Audrey Dye - I think I will try this tonight! YUM! ThanksApril 19, 2010 – 1:04 pm
Lisa - Definitely making these.
Funny, I always thought that was a pickle slicer … that’s what we always used it for! That and onions.
I love your recipes! Thanks for sharing.April 19, 2010 – 12:43 pm
Melanie - Well, I love you even more for standing behind a potato dish without cream of chicken soup in it. I’ve been looking for the *perfect* cheesy potato dish. This looks like a must-try! (And I have a fridge so I’ll be ok…:)April 19, 2010 – 12:29 pm
Jessica - Oh my! I may have to run out and buy potatoes.
Looks amazing!April 19, 2010 – 12:25 pm
Diana - Say me please, why everything YUMMY is a good calorie bomb?!?!?:))April 19, 2010 – 11:57 am
Rosa - OMG, that casserole looks incredibly tempting! Creamy and cheesy to please!
Cheers,
RosaApril 19, 2010 – 11:35 am